FOOD CHEMISTRY
OVERVIEW
THE CHEMISTRY IN MY DISH
In this part specific chemical knolwdge about food are acquired
AIMS AND CONTENT
LEARNING OUTCOMES
To be acquainted with the chemistry of nutrient compounds. To be familiar witth the chemical composition of foods both of animal and of vegetable origin.
AIMS AND LEARNING OUTCOMES
At the end of the course students will be able to
- synthesize the different topics the course dealt with
- identify the best of the “essential” nutrients
- identify the possible involvement of “essential” nutrients in chemical reaction which may decrease their bioavailability
- connect different topics the course deal with
- estimate the importance of different foods in a balanced diet
Teaching methods
Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests.
SYLLABUS/CONTENT
- Food: definition and classification. The Mediterranean diet pyramid
- Carbohydrates: nomenclature and chemical structure. The most important carbohydrates in animals and vegetable foods
- Protein: nomenclature, chemical structure and distribution in foods.
- Lipids: nomenclature, chemical structure and distribution in foods.
- Inorganic compounds in foods: water, macro and micro essential elements
- Vitamins: thei main food sources and their requirements
- Food addtives, except for edulcorants
- Virgin olive oils: their chemical composition and quality.
- Oli di semi o di altri frutti oleosi: caratteristiche di composizione.
- Vegetable oils obtained from other fruits or from seeds: their main characteristics of composition
- Milk: chemical composition and nutritional value
- Chemical compostion and nutritional value of cheese and yogurt
RECOMMENDED READING/BIBLIOGRAPHY
Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.
Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli
TEACHERS AND EXAM BOARD
Exam Board
FEDERICA TURRINI
LIVIA PISCIOTTA
MATILDE BORRIELLO
LESSONS
Teaching methods
Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests.
LESSONS START
1 March 2021
EXAMS
Exam description
Oral exam
Assessment methods
The student ability to integrate new knowledge and to start from these learning for more detailed studies will be evaluated. The student should prove to
- have a deep knowledge of food chemistry,
- know the chemical modification caused in foods by cooking or industrial processing.
Exam schedule
Date | Time | Location | Type | Notes |
---|---|---|---|---|
10/06/2021 | 14:00 | GENOVA | Esame su appuntamento | |
10/06/2021 | 14:00 | GENOVA | Orale | |
01/07/2021 | 14:00 | GENOVA | Esame su appuntamento | |
01/07/2021 | 14:00 | GENOVA | Orale | |
22/07/2021 | 14:00 | GENOVA | Esame su appuntamento | |
22/07/2021 | 14:00 | GENOVA | Orale | |
09/09/2021 | 14:00 | GENOVA | Esame su appuntamento | |
09/09/2021 | 14:00 | GENOVA | Orale | |
30/09/2021 | 14:00 | GENOVA | Esame su appuntamento | |
30/09/2021 | 14:00 | GENOVA | Orale |